Tzatziki Chickpea Salad

4.84 from 18 votes

Recipe video above. Think of this Chickpea Salad as a better-for-you potato salad. Except - it can do so much more! Chickpeas mixed with an extra chunky tzatziki dressing, use this to make protein-laden salad bowls, super-food sandwiches, serve as a side or scoop with crackers.

Prep Time12

Flavour developing time1

Total Time1 12

Course: Salad, Salad meal, Side, Side Salad

Cuisine: Greek(ish), Western

Keyword: chickpea salad

Servings: - 8

Calories: 367cal

Author: Nagi

Ingredients

Tzatziki:

2 cucumbers , grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed)
1 1/4 cups Greek yogurt (or thick plain yogurt)
1 tbsp lemon juice
2 1/2 tbsp extra virgin olive oil , plus extra for drizzling
1/4 cup roughly chopped fresh dill , plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1)
1 large garlic clove , crushed using garlic press , finely grate or very finely minced using a knife
1/2 tsp cooking salt / kosher salt

Salad:

2 x 400g / 14 oz cans chickpeas , well drained (Note 2 for dried)
3/4 cup finely sliced celery (1 - 2 stems)
2 tbsp chopped capers (sub cornichons or dill pickles)

Cups - Metric

Instructions

Mix - Put the Tzatziki ingredients in a big bowl and mix. Add the chickpeas, celery and capers, mix again.
Wait 1 hour - You can eat it straight away but it's better if you can set aside for at least 1 hour to let the flavours meld (especially salt from capers & the garlic). It's even better the next day. Give it a taste and add a pinch of extra salt if needed (capers saltiness can differ).
Serve drizzled with extra olive oil and extra dill. Dive in!

Ways to eat it:

As a side salad or salad meal, stuffed into sandwiches/wraps (+ avocado, good "glue"), add chicken or canned tuna for protein-boost salad meal.

Notes

1. Fresh dill - This really elevates this dish, so highly recommended! Mint is also excellent, but use half the quantity. Though if you don't fresh herbs or it's outrageously priced, substitute with green onion plus garlic and onion powder which gives it a ranch-dressing edge instead.

2. Dried chickpeas - Use 1 2/3 cups dried chickpeas (280g). Soak 8 - 24 hours in water, drain, simmer in salted water for 30 minutes for firm (my preference) or 60 minutes for soft. Use cool.

Leftovers keeps for 3 days and honestly, it gets better and better as the flavours meld! Give it a good mix, and let it de-chill for 15 minutes or so before serving.

Servings - With some protein, it will serve 4 as a meal or 8 as a side dish (like you would potato salad).

Nutrition per serving assuming 8 servings as a side dish.

Nutrition